Creamy Chicken Alfredo Lasagna
Ingredients:
– 9 lasagna noodles, cooked and drained
– 2 tablespoons olive oil
– 2 boneless, skinless chicken breasts, cooked and shredded
– 3 cups Alfredo sauce (homemade or store-bought)
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1 egg
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley for garnish
Directions:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat olive oil. Combine shredded chicken with 1 cup of Alfredo sauce in the skillet, seasoning with salt and pepper. Set aside.
3. In a separate bowl, mix ricotta cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
4. Spread a thin layer of Alfredo sauce at the bottom of the baking dish. Place 3 lasagna noodles over the sauce. Layer with half of the ricotta mixture, half of the chicken mixture, and sprinkle with one-third of the mozzarella cheese.
5. Repeat the layering process once more with lasagna noodles, ricotta mixture, chicken mixture, and another third of the mozzarella cheese.
6. Top with the remaining lasagna noodles, Alfredo sauce, and the last of the mozzarella cheese.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is golden and bubbly.
8. Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
